Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia luteasubsp.luteavar.hirtaandVicia sativasubsp.sativa)

2013 ◽  
Vol 48 (9) ◽  
pp. 1949-1955 ◽  
Author(s):  
Elena Pastor-Cavada ◽  
Silvina R. Drago ◽  
Rolando J. González ◽  
Rocío Juan ◽  
Julio E. Pastor ◽  
...  
Keyword(s):  
Whole Grain ◽  
Nutritional Properties ◽  
Wild Legumes ◽  
Extruded Products

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

2011 ◽  
Vol 128 (4) ◽  
pp. 961-967 ◽  
Author(s):  
Elena Pastor-Cavada ◽  
Silvina R. Drago ◽  
Rolando J. González ◽  
Rocío Juan ◽  
Julio E. Pastor ◽  
...  
Keyword(s):  
Brown Rice ◽  
Nutritional Properties ◽  
Wild Legumes ◽  
Extruded Products

Effect of guar gum content on some physical and nutritional properties of extruded products

2011 ◽  
Vol 103 (3) ◽  
pp. 324-332 ◽  
Author(s):  
Javier Parada ◽  
José Miguel Aguilera ◽  
Charles Brennan
Keyword(s):  
Guar Gum ◽  
Nutritional Properties ◽  
Gum Content ◽  
Extruded Products

Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread

2019 ◽  
Vol 285 ◽  
pp. 221-230 ◽  
Author(s):  
Yaqin Wang ◽  
Diarra Compaoré-Sérémé ◽  
Hagrétou Sawadogo-Lingani ◽  
Rossana Coda ◽  
Kati Katina ◽  
...  
Keyword(s):  
Pearl Millet ◽  
Whole Grain ◽  
Nutritional Properties

Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghumspp)

2013 ◽  
Vol 65 (1) ◽  
pp. 34-41 ◽  
Author(s):  
Emilce Elina Llopart ◽  
Silvina Rosa Drago ◽  
Dardo Mario De Greef ◽  
Roberto Luis Torres ◽  
Rolando José González
Keyword(s):  
Whole Grain ◽  
Nutritional Properties

scholarly journals Gluten-Free Breadmaking with Extruded Whole-Grain Andean Maize Flours

2021 ◽  
Vol 8 (1) ◽  
pp. 5
Author(s):  
Rita M. Miranda ◽  
Argentina A. Amaya ◽  
Manuel O. Lobo ◽  
Norma C. Sammán
Keyword(s):  
Orthogonal Design ◽  
Textural Properties ◽  
Soluble Carbohydrates ◽  
Gluten Free ◽  
Whole Grain ◽  
Screw Extruder ◽  
Single Screw Extruder ◽  
Extruded Products ◽  
Low Degrees ◽  
The Relationship

Andean maize can be safely used in gluten-free bread formulation. Extrusion is a technology capable of promoting changes in the techno-functional properties of gluten-free flours, modifying their breadmaking properties. The objective of this study was to evaluate the effect of extrusion on the physical and physicochemical properties of Andean maize whole-grain flours (bolita race) and to determine the relationship between the changes to the textural properties of gluten-free dough and bread with the addition of extruded flours. The Andean maize whole-grain flours were extruded in a single-screw extruder. The moisture, temperature and screw speed were varied through an incomplete orthogonal design. The expansion degree of extruded products, the total soluble carbohydrates, and the gelatinization degree of the flours varied mainly with moisture and temperature extrusion. Flours with high, medium, and low degrees of gelatinization treatments were added at 20 % to native flours to make gluten-free dough and bread. The dough made with the addition of extruded flours increased their firmness and adhesiveness in relation to the control made with native flour alone. Bread made with extruded flours generally increased their hardness, gumminess, chewiness, and cohesiveness. Springiness only increased under conditions of high and low degrees of gelatinization. The dough made with extruded flour at the extruded condition of 100 °C-25%H-120 rpm, with the lowest degree of gelatinization, were the least firm and adhesive, which could lead to better dough machinability. Additionally, the bread made with this flour presented high cohesiveness and springiness.

Does microclimate under grey hail protection net affect biological and nutritional properties of ‘Duke’ highbush blueberry (Vaccinium corymbosumL.)?

Fruits ◽  
2016 ◽  
Vol 71 (3) ◽  
pp. 161-170 ◽  
Author(s):  
Jasminka Milivojević ◽  
Dragan Radivojević ◽  
Mirjana Ruml ◽  
Milena Dimitrijević ◽  
Jelena Dragišić Maksimović
Keyword(s):  
Highbush Blueberry ◽  
Nutritional Properties ◽  
Net Affect
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